Vegan Avocado Chocolate Torte

INGREDIENTS

350 g (2⅓ cup) hazelnuts, divided use
120 milliliters + 1 Tablespoon (½ cup + 1 Tablespoon) coconut oil, divided use
1 pinch salt, optional
150 g (1 cup) dates
1 vanilla bean
120 ml (½ cup) agave nectar
5 avocados, peeled, seeded
100 g (1 cup) cocoa powder
3 Tablespoons goji berry powder

DIRECTIONS

1. Place half of the hazelnuts into the Vitamix 1.2-litre container and secure lid.
2. Pulse quickly. Continue to Pulse 8 to 12 more times, using tamper to press ingredients into the blades. Repeat with second half of the nuts. Remove to a bowl.
3. Add 1 Tablespoon coconut oil and salt, optional to the ground nuts in the bowl. Mix to incorporate. Press into a spring form pan.
4. Place 1/2 cup (120 ml) coconut oil, dates, vanilla bean and agave into the Vitamix 1.2-litre container in the order listed and secure lid.
5. Start the machine and slowly increase to its highest speed. Blend for 25 seconds, using the tamper to press the ingredients into the blades. Remove and place in a bowl.
6. Place 2 ½ avocados in the Vitamix 1.2-litre container and secure lid.
7. Start the machine and slowly increase to its highest speed. Blend for 30 seconds. Add to the bowl with the date mixture. Repeat the process for the second ½ of the avocados.
8. Add the cocoa powder and goji berry powder to the bowl with the avocado and date mixture. Mix to incorporate.
9. Spoon mix over top of the hazelnut crust, wrap in plastic, and place in refrigerator overnight to set.
10. Slice torte just before serving.